Chile Mole, Sticky Ribs + More Latin-American Comforts Await at This San Juan Gem

calle51
Address: 103 Jose Abad Santos, San Juan City
Contact: 0917-541-1206
Facebook: www.facebook.com/calle51.mnl/
Open from 11 a.m. to 2 p.m. and 5 p.m. to 10 p.m., Tuesday to Sunday

(SPOT.ph) In a sea of Asian restaurants, from Japanese, Korean, to Chinese, et al, it is quite a brave feat to swim in unfamiliar waters. That’s exactly what Sheena Yuquimpo dove into, but to fully appreciate her efforts, one has to dive into her backstory that led to Latin-American restaurant Calle51.

After finishing school at the College of St. Benilde, Sheena headed to Miami, Florida, for an internship. The city—vibrant, bustling, and heavily influenced by Latino culture—was her first big spark of inspiration. From there, she tried her luck in New York City, honing her craft in Italian and Mediterranean kitchens wherever she could.

But it was living in her neighborhood that injected her with a dose of inspiration yet again, what with the tastes and smells emanating from bodegas that littered every few feet, featuring dishes from all around Latin America: juicy Peruvian chicken, pollo asado, rice, and beans.

This tickled her imagination. Bold-tasting food that's almost always paired with rice? Why not bring this, a taste that felt both new and known, back home to the Philippines? This was how the next chapter would begin, as she flew home after her New York stint.

After encouragement from her circles, Calle51 was born into a colorful and cozy space, in the burgeoning food mecca neighborhood that is San Juan. It actually has been full of gems for a while, but with this latest resurgence, Calle51 is a welcome addition to the myriad dining spots in the area.

Designed by Sheena's sister, Steffi, the restaurant has a bit of a mysterious vibe, what with its entrance hidden behind some plants, and a very contemporary awning. But behind it lies something best appreciated during the daytime: colorful stained glass that filters in colors when hit by rays of the sun, lending to the festive atmosphere, opening one up to the exploration of what's on the menu.

The decor isn’t fancy by any means, but it seems built for groups to come in and just let their hair down. At the center of the room is a full bar, where their beloved cocktail creations are made. Do have an Umami Claro, a version of a Michelada, with clarified tomato water, beer, and spices. This drink will slap you in the face, in a good way!

Sheena makes it a point to say these are Latin dishes with her personal twists. Sure, she knows how to feed the local palate, but she will not compromise the integrity of her food just to please people. Don’t you worry—this food will seem like an old friend, dressed in fun clothes.

Also read: This Batangas-Based Chef Serves Spanish Tapas, Paella in Lakeside Luxury

There's the Fish Ceviche (P470), made with fresh pompano bathed in leche de tigre, along with corn and fried sweet potato, plus rice crisps on the side. Eat this up quickly, so the kropek-inspired chips don’t get soggy, but otherwise it’s a great starter to prime you for what's next. You could also go with the Pulpo Carpaccio (P520), spruced up by an olive-guava tapenade, and kept company by crispy sweet potato strings.

Do not miss Sheena’s favorite, and one of the most interesting things on the menu: the Chile Mole (P460), starring fried red peppers stuffed with pulled short ribs and mozzarella cheese. The whole thing sits on a bed of mole rojo—something you don’t often see on menus here, yet instantly comforts you when you taste it. Trust me: this dish deserves a spot on your table.

But of course, there are mains that stand out, like the aforementioned Sticky Ribs (P1,300). It is tender and smoky, and just the right amount of sweet, too—perfectly with congri rice (a combination of rice and black beans!). This is a huge order, and great for sharing. There's also the Arroz con Pollo (P1,100), roast chicken served with on a paella-like base of rice with a bright sauce and a side of saba. This also comes in portions that they say are "good" for sharing, but we'd take it a step further and say that this could be the whole feast for the family. Pro tip: Go heavy on the sauces.

The desserts may sound challenging on paper, but we find they're well worth the risk. If you’re up for a little adventure, you must try a Bone Marrow Flan (P280). Yes, a flan with marrow folded in and served in a marrow bone. It may be a jarring sight at first, but it’s tasty! If you want something funky but more conventional, opt for the Pao de Queijo with Helado de Guayaba (P320) for that salty-sweet ending that may be more familiar to the Filipino palate.

It's not always easy bringing in cuisines that are relatively uncommon in these parts. But the good guys of Calle51 do a fantastic job of emphasizing the parts of Latin-American food that resonate best with Filipinos—the vibrant flavors, hearty portions, and way of hitting the sweet spot between being novel enough to stoke curiosity while delivering on comfort.

Photos by Majoy Siason